Banana Cinnamon Roll Cake
Banana Cinnamon Roll Cake
Ingredients
For the Cake
- 330 g cake flour
- 8 g cornstarch
- 10 g baking powder
- 6 g baking soda
- 3/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly nutmeg
- 1/8 teaspoon ground cardamom
- 360 g ripe banana, puréed
- 240 g non-dairy milk
- 15 g apple cider vinegar
- 160 g plain non-dairy yogurt
- 200 g sugar
- 100 g brown sugar
- 120 g neutral oil
- 2 teaspoons vanilla bean paste
For the Cinnamon Roll Filling
- 113 g non-dairy butter
- 200 g brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 60 g non-dairy heavy cream
- 1 teaspoon vanilla bean paste
- 1-3 tablespoons non-dairy milk
For the Cream Cheese Frosting
- 450 g non-dairy cream cheese, cold
- 340 g non-dairy butter, cool but pliable
- 720 g powdered sugar, sifted
- 1 teaspoon vanilla bean paste
- 1/2–3/4 teaspoon fine sea salt
- 2–3 tablespoons non-dairy milk
Instructions
- 1
Preheat your oven to 335°F (168°C). Grease and line three 8-inch cake pans with parchment paper.
⏱️ 10 min•🌡️ 335
- 2
In a small bowl, mix the non-dairy milk and apple cider vinegar. Let it rest for 5 minutes to curdle.
⏱️ 5 min
- 3
In a large bowl, blend the ripe bananas until smooth to create a purée. Whisk together the banana purée, plain non-dairy yogurt, sugar, brown sugar, neutral oil, and vanilla bean paste until well combined.
⏱️ 10 min
- 4
Stir the curdled milk mixture (from step 2) into the wet ingredients.
⏱️ 2 min
- 5
In a separate bowl, sift together the cake flour, cornstarch, baking powder, baking soda, fine sea salt, ground cinnamon, freshly nutmeg, and ground cardamom.
⏱️ 5 min
- 6
Gradually fold the sifted dry ingredients into the wet ingredients just until the batter is smooth and no dry streaks remain. Be careful not to overmix.
⏱️ 3 min
- 7
Divide the cake batter evenly among the three prepared 8-inch pans. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
⏱️ 42 min•🌡️ 335
- 8
While the cakes are cooling, prepare the cinnamon roll filling. In a saucepan, melt the non-dairy butter over medium heat.
⏱️ 3 min
- 9
Stir in the brown sugar and ground cinnamon into the melted butter. Cook, stirring constantly, until the mixture is glossy and bubbling.
⏱️ 5 min
- 10
Slowly stream in the non-dairy heavy cream while whisking constantly. The mixture will foam up.
⏱️ 2 min
- 11
Simmer the filling for 1-2 minutes, continuing to whisk, until it is smooth and slightly thickened.
⏱️ 2 min
- 12
Remove the saucepan from the heat and stir in the fine sea salt and vanilla bean paste. Let the filling cool until it is pourable but not runny. Once completely chilled, add 1-3 tablespoons of non-dairy milk, starting with 1 tablespoon, to achieve the desired pourable consistency.
⏱️ 30 min
- 13
Prepare the cream cheese frosting. In a large mixing bowl, beat the cold non-dairy cream cheese and cool but pliable non-dairy butter together until combined and fluffy.
⏱️ 5 min
- 14
Gradually add the sifted powdered sugar to the butter and cream cheese mixture, beating until smooth and creamy.
⏱️ 5 min
- 15
Mix in the vanilla bean paste and fine sea salt.
⏱️ 1 min
- 16
Thin the frosting with 2–3 tablespoons of non-dairy milk, adding one tablespoon at a time, until you achieve the desired consistency for spreading and piping.
⏱️ 2 min
- 17
To assemble the cake, place one cooled cake layer on your serving plate or cake stand. Pipe a thin dam of cream cheese frosting around the outer edge of the cake layer.
⏱️ 3 min
- 18
Spread a very thin layer of cream cheese frosting inside the piped dam on the cake layer.
⏱️ 1 min
- 19
Spoon a generous amount of the chilled cinnamon roll filling over the thin layer of cream cheese frosting, spreading it evenly within the dam.
⏱️ 2 min
- 20
Carefully place the second cake layer on top and repeat steps 17-19.
⏱️ 3 min
- 21
Finally, place the third cake layer on top. Frost the entire cake with the remaining cream cheese frosting as desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Banana Cinnamon Roll Cake
For the Cake
- 330 g cake flour
- 8 g cornstarch
- 10 g baking powder
- 6 g baking soda
- 3/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly nutmeg
- 1/8 teaspoon ground cardamom
- 360 g ripe banana, puréed
- 240 g non-dairy milk
- 15 g apple cider vinegar
- 160 g plain non-dairy yogurt
- 200 g sugar
- 100 g brown sugar
- 120 g neutral oil
- 2 teaspoons vanilla bean paste
For the Cinnamon Roll Filling
- 113 g non-dairy butter
- 200 g brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 60 g non-dairy heavy cream
- 1 teaspoon vanilla bean paste
- 1-3 tablespoons non-dairy milk
For the Cream Cheese Frosting
- 450 g non-dairy cream cheese, cold
- 340 g non-dairy butter, cool but pliable
- 720 g powdered sugar, sifted
- 1 teaspoon vanilla bean paste
- 1/2–3/4 teaspoon fine sea salt
- 2–3 tablespoons non-dairy milk
Instructions
- 1
Preheat your oven to 335°F (168°C). Grease and line three 8-inch cake pans with parchment paper.
⏱️ 10 min•🌡️ 335 - 2
In a small bowl, mix the non-dairy milk and apple cider vinegar. Let it rest for 5 minutes to curdle.
⏱️ 5 min - 3
In a large bowl, blend the ripe bananas until smooth to create a purée. Whisk together the banana purée, plain non-dairy yogurt, sugar, brown sugar, neutral oil, and vanilla bean paste until well combined.
⏱️ 10 min - 4
Stir the curdled milk mixture (from step 2) into the wet ingredients.
⏱️ 2 min - 5
In a separate bowl, sift together the cake flour, cornstarch, baking powder, baking soda, fine sea salt, ground cinnamon, freshly nutmeg, and ground cardamom.
⏱️ 5 min - 6
Gradually fold the sifted dry ingredients into the wet ingredients just until the batter is smooth and no dry streaks remain. Be careful not to overmix.
⏱️ 3 min - 7
Divide the cake batter evenly among the three prepared 8-inch pans. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
⏱️ 42 min•🌡️ 335 - 8
While the cakes are cooling, prepare the cinnamon roll filling. In a saucepan, melt the non-dairy butter over medium heat.
⏱️ 3 min - 9
Stir in the brown sugar and ground cinnamon into the melted butter. Cook, stirring constantly, until the mixture is glossy and bubbling.
⏱️ 5 min - 10
Slowly stream in the non-dairy heavy cream while whisking constantly. The mixture will foam up.
⏱️ 2 min - 11
Simmer the filling for 1-2 minutes, continuing to whisk, until it is smooth and slightly thickened.
⏱️ 2 min - 12
Remove the saucepan from the heat and stir in the fine sea salt and vanilla bean paste. Let the filling cool until it is pourable but not runny. Once completely chilled, add 1-3 tablespoons of non-dairy milk, starting with 1 tablespoon, to achieve the desired pourable consistency.
⏱️ 30 min - 13
Prepare the cream cheese frosting. In a large mixing bowl, beat the cold non-dairy cream cheese and cool but pliable non-dairy butter together until combined and fluffy.
⏱️ 5 min - 14
Gradually add the sifted powdered sugar to the butter and cream cheese mixture, beating until smooth and creamy.
⏱️ 5 min - 15
Mix in the vanilla bean paste and fine sea salt.
⏱️ 1 min - 16
Thin the frosting with 2–3 tablespoons of non-dairy milk, adding one tablespoon at a time, until you achieve the desired consistency for spreading and piping.
⏱️ 2 min - 17
To assemble the cake, place one cooled cake layer on your serving plate or cake stand. Pipe a thin dam of cream cheese frosting around the outer edge of the cake layer.
⏱️ 3 min - 18
Spread a very thin layer of cream cheese frosting inside the piped dam on the cake layer.
⏱️ 1 min - 19
Spoon a generous amount of the chilled cinnamon roll filling over the thin layer of cream cheese frosting, spreading it evenly within the dam.
⏱️ 2 min - 20
Carefully place the second cake layer on top and repeat steps 17-19.
⏱️ 3 min - 21
Finally, place the third cake layer on top. Frost the entire cake with the remaining cream cheese frosting as desired.
⏱️ 5 min